Matcha and Coconut Mochi Cake
Try this Matcha and Coconut Mochi Cake recipe
Try this Matcha and Coconut Mochi Cake recipe
- 4 eggs
- 2 cups sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1 stick butter softened
- one 12-ounce can evaporated milk
- one 13 1/2-ounce can coconut milk
- 3 cups glutinous rice flour like mochiko (available at japanese markets)
- 1 tablespoon matcha powder
- 1 big handful of shredded coconut (i used a sweetened va despite the 2 cups of sugar, is not innately that sweet — but you do you!), for sprinkling
- Carbohydrate 16.0797083253968 g
- Cholesterol 134.541666660039 mg
- Fat 48.7037066652086 g
- Fiber 0 g
- Protein 11.2948066611824 g
- Saturated Fat 30.8133683324254 g
- Serving Size 1 1 Serving (530g)
- Sodium 56161.018660239 mg
- Sugar 16.0797083253968 g
- Trans Fat 3.35620399992544 g
- Calories 545 calories
Step-by-step
- Preheat oven to 350° F. Line a rectangular 9- by 13-inch pan with parchment paper, allowing the paper to hang over the edges.
- In a large bowl, beat butter and eggs together with a whisk until smooth. Then add the milks and the vanilla, stirring to combine.
- In a separate bowl, mix the rice flour, sugar, baking powder, and matcha together in a separate bowl.
- Add the dry mixture to the wet, and mix until you have a thick-ish, almost pancake-like batter—except, you know, it's green and smells like tea and loveliness.
- Pour the batter into prepared pan and bake for 60 to 70 minutes, or until a fork stuck into the center comes out clean (it will still be jiggly-ish though! It’s mochi) and the edges have browned slightly and are peeling away from the sides of the pan.
- Allow to cool slightly before removing cake from pan (pull it out by the parchment paper overhang). Top with a liberal sprinkling of shredded coconut.
- Allow to cool completely, then cut up into 24 small squares. You may need to flour the sides of your knife to be able to cut through, especially right after the cake has cooled.
- Mochi cake freezes super well! Store it in an airtight container with layers separated by parchment paper.
My Unexpected Matcha Mochi Cake Adventure
Let me tell you, life as a busy marketing executive isn't all power lunches and boardroom battles. There are quiet evenings, moments of craving something sweet, and the sudden urge to bake. This Matcha and Coconut Mochi Cake was born from one of those quiet evenings. I'd been working late, the city lights twinkling outside my window, and a deep need for something comforting and delicious settled in. I’m not known for my baking skills – more like a ‘throw it together and hope for the best’ kind of approach – but something about this recipe, with its promise of matcha’s earthy sweetness and coconut’s tropical warmth, called to me. And oh my, did it deliver.
The initial search for the perfect mochi cake recipe felt like navigating a labyrinth of internet blogs. So many options, so many variations! I finally landed on this one, drawn to its simplicity and the promise of a slightly jiggly, uniquely textured cake. Even with my limited baking experience, the instructions were easy to follow. The process was surprisingly meditative; the rhythmic whisking of the batter a welcome contrast to the day's frantic emails. The aroma that filled my apartment as the cake baked was heavenly – a delicate balance of matcha's subtle bitterness and coconut's creamy sweetness. It was a small victory, a moment of calm amidst the chaos, a sweet reward for a long day.
The taste? Absolutely divine. The cake was moist, with a pleasant chewiness from the mochi flour, the matcha adding a sophisticated, earthy depth that balanced the sweetness perfectly. The addition of coconut was pure genius; the shredded flakes added a delightful textural contrast and amplified the overall tropical vibe. It wasn't overly sweet, which was a pleasant surprise given the amount of sugar called for in the recipe. I suspect the mochi flour somehow mellowed the sweetness, creating a harmonious balance of flavors.
This Matcha and Coconut Mochi Cake became an instant hit with my colleagues. I brought some to the office, and within minutes, it was all gone, leaving behind only happy sighs and requests for the recipe. Even the most discerning palates among my team were won over by its unique combination of flavors and textures. It was a surprising success, a testament to the fact that sometimes, the simplest recipes yield the most delightful results. And it’s become a favorite comfort food for me, a little taste of paradise I can easily create in my own kitchen.
The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the sweetness to your preference, or add other ingredients to personalize it further. Perhaps a sprinkle of chopped nuts, or a swirl of white chocolate—the possibilities are endless. But even in its simplest form, this Matcha and Coconut Mochi Cake is a true masterpiece, a perfect blend of elegance and comfort. It is a reminder that even amidst the whirlwind of a busy life, taking time for simple pleasures like baking a cake can be incredibly rewarding. It's a little escape, a quiet moment of self-care, and a delicious treat to share with loved ones.
So, if you're looking for a unique and delicious dessert to try, I highly recommend giving this Matcha and Coconut Mochi Cake a shot. It’s easy to make, incredibly flavorful, and a guaranteed crowd-pleaser. It's a recipe that has brought me joy, and I hope it does the same for you.
